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Real Food Spaghetti Pie

This innovative spaghetti pie is made with noodles straight from a squash…not a package! It’s a fun way to serve a traditional, comfort meal without the guilt. Dinners like this are a wonderful way to quickly achieve your fat loss goal.Serving: 6

Here’s what you need…

1 organic spaghetti squash

1/2 cup raw cashews, soaked in hot water for 10 minutes

2 teaspoons lemon juice

2 teaspoons water

2 Tablespoons olive oil

1/2 teaspoon salt

1/8 teaspoon onion powder

1/8 teaspoon sweet paprika

1/2 clove garlic

dash of pepper

1 Tablespoon coconut oil

1 yellow onion, chopped

1 small green bell pepper, chopped

1 garlic clove, minced

8 ounces ground turkey or beef

1/2 teaspoon fennel seeds, crushed

1 8-ounce can tomato sauce

1 teaspoon dried oregano, crushed

2 eggs, beaten

2 Tablespoons flax meal

2 Tablespoons nutritional yeast

Wash the spaghetti squash, slice in half lengthwise and bake cut-side up in a 375 degree F oven for 40 minutes, or until tender. Remove from oven and set aside to cool.

In a large skillet warm the coconut oil over medium-high heat. Add the onion, bell pepper and garlic. Sauté for 3 minutes. Add the ground turkey and cook until the meat is brown and onion is tender. Stir in fennel seeds, tomato sauce, and oregano. Heat through. Remove from heat.

Use a fork to scrape the spaghetti squash strands from the squash skins and place in a medium bowl. Add the eggs, flax meal and nutritional yeast. Mix until fully incorporated. Coat a 9-inch pie plate with coconut oil. Press spaghetti squash mixture onto the bottom and up sides of pie plate, forming a crust. Spread the meat mixture over the crust. Sprinkle with the cheese spread.

Bake in a 350 degree oven for 20 to 25 minutes or until bubbly and heated through. Slice into wedges to serve.